Veal Stew With Tomato Allspice And Fried Potatoes Sofrito Batatas Recipes

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

VEAL STEW WITH POTATOES, TOMATOES AND OREGANO

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.

ITALIAN VEAL STEW

Steps:

• In a large sauce pan, brown veal cubes in olive oil over medium high heat.
• Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
• Saute until garlic is tender but not brown, about 5 minutes.
• Add tomatoes.
• Simmer for about 15 minutes.
• Add potatoes and simmer for about 30 minutes or until potatoes are tender.

VEAL STEW WITH TOMATO, ALLSPICE AND FRIED POTATOES

Steps:

• In a heavy pot with a lid, heat oil over high heat. Sprinkle meat with salt and pepper and lightly brown on all sides, working in batches if necessary to avoid crowding pan. Remove meat as it is browned. To empty pot, add onion and cook, stirring, until soft and golden. Add spices and cook, stirring, a few seconds, then stir in tomato paste. Pour in 1 cup water and bring to a simmer, scraping up browned bits from bottom of pan.
• Nestle meat into liquid, cover and cook at a bare simmer for at least 2 hours, turning meat every 20 minutes or so, until very soft and tender. Liquid will thicken to a sauce, but if it becomes too thick, add more water a little at a time.
• When meat has cooked for 2 hours, peel potatoes and cut in half first lengthwise and then crosswise into 1/2-inch- thick half-moons. Heat 2 inches oil in another pot to about 375 degrees. Working in batches if necessary to avoid crowding pan, fry potatoes until just golden and cooked through but not soft, about 5 minutes. Drain.
• When sauce is thick and meat is falling apart, stew is done; this may take up to 3 hours. If needed, break meat up with a wooden spoon. Stir in potatoes and mix gently but thoroughly, so that potatoes absorb sauce. Serve hot.